Place ham in a large pot and cover with water.

Add diced red onions, chopped young carrots, halved tomatoes, bay leaves, black peppercorns and allspice.

Bring to a boil, lower heat and simmer for 2 1/2 hours.

Preheat oven to 400°F (200°C).

Remove ham from pan and let rest on a wire rack placed over a tray to catch juices.

Strain cooking liquid and reserve 3 cups.

Mix apricot jam with soy sauce and mustard, then brush over ham.

Transfer to a large roasting pan and cook for 15 mins.

Add reserved cooking liquid and cook for another 35-45 mins.

For the mashed potatoes, cook potatoes in boiling salted water for 20 mins.

Drain potatoes.

Heat butter and milk and mash with potatoes.

Add nutmeg and season to taste.

Add arugula.

For the carrots and asparagus, cook carrots in boiling salted water with 1 tsp sugar for about 5 mins.

Add asparagus and cook for another 5 mins until vegetables are tender.

Drain carrots and asparagus.

Heat 2 tbsp oil and saute carrots and asparagus.

Add 1 tbsp sugar and deglaze pan with balsamic vinegar.

Cook over low heat for 3-4 mins.

For the gravy, remove ham from roasting pan and keep warm.

Transfer pan juices and any browned bits to a clean saucepan then add cornstarch slurry, bring to a boil and simmer for 1 min, stirring.

Season gravy.

To serve, transfer ham to a serving platter and sprinkle with parsley and black pepper.

Arrange carrots and asparagus around ham and serve with mashed potatoes and gravy on the side.